Gingerbread Cupcakes with Maple Cinnamon Frosting

Gingerbread Cupcakes with Maple Cinnamon Frosting

Recipe courtesy of Annie Holmes from Maebells.
Servings
12 servings
Prep time
20 minutes
Cook time
20 minutes
Passive time
n/a

Ingredients

For the Gingerbread Cupcakes
  • 1/2 cup unsalted butter room temp
  • 1/2 cup Brown Sugar lightly packed
  • 1 Egg
  • 3/4 cup Buttermilk
  • 1/2 cup Molasses
  • 1-1/3 cup Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground Ginger
  • 2 tsp ground Cinnamon
  • 1 tsp Apple Pie Spice
  • 3 ounce package vanilla pudding mix
For the Maple Frosting
  • 8 ounce package reduced-fat cream cheese room temp
  • 1 cup Powdered Sugar
  • 1 Tbsp Maple Syrup
  • 1/4 tsp ground Cinnamon

Instructions

For the Cupcakes
  1. Preheat oven to 350 degrees
  2. In a stand mixer with a paddle attachment beat the butter for about two minutes until light and fluffy. Add the brown sugar and beat until the sugar is completely incorporated and the texture is very light.
  3. Add the egg, buttermilk, molasses and combine well.
  4. In another bowl mix the flour, baking powder, salt, ginger, cinnamon, apple pie spice and pudding mix.
  5. With your stand mixer running carefully spoon in the flour mixture until it is completely combined. The mixture will be thick.
  6. Spray a standard 12 count muffin tin with cooking spray and fill each well ¾ full.
  7. Bake 20 minutes and let cool completely before frosting.
For the Maple Frosting
  1. Beat the cream cheese, sugar, maple syrup and cinnamon until completely combined and light and fluffy. If you feel it is not thick enough add a few tablespoons of powdered sugar at a time until you reach the desired consistency.

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